Relacionar Columnas Cooking MethodsVersión en línea Students are required to match the name of the cooking method to the description. por Kellie Brazier 1 Saute 2 Fry 3 Simmering 4 Poach 5 Barbecuing 6 Pressure Cook 7 Deep Fry 8 Stew 9 Boil 10 Steam 11 Stir Fry 12 Spit Roast 13 Roast 14 Bake 15 Grill 16 Caramelise 17 Blanch To heat liquids until bubbles form on the surface, and then to keep it at that temperature during the cooking process. A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapours keep it moist. To cook food in gently simmering, never boiling, liquid. Literally means "to jump", as to jump in the pan. To quickly fry foods in a little fat, usually oil or butter, in an open skillet over medium-high to high heat, turning or tossing often, until tender and lightly browned, as dictated by the recipe. To cook and brown food in a specified amount fat, usually done very quickly so that a minimal amount of the fat is absorbed into the food. The process through which natural sugars in foods become browned and flavourful while cooking. Cooking by dry heat in an oven Cooking over a low indirect heat and the food is flavoured by the smoking process. To fry foods rapidly in a deep pot of oil so that the food is totally submerged. To quickly cook foods over high or medium-high heat in a lightly oiled skillet or wok, stirring or tossing constantly. Roasting food on a rotating spit under a grill or in the oven. To cook gently just below the boiling point. If the food starts boiling, the heat is too high and should be reduced. To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color. A quick dry-heat method over charcoal, wood or gas flames. To cook foods slowly in a specified amount of liquid in a covered pot or pan. Cooking in an airtight pot, where the food cooks quickly at high temperatures The processes of surrounding food with dry, heated air in a closed environment. Heat is transferred to the food's surface, and then penetrates the food by conduction.
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